2 tbsp olive oil
1 large onion, minced
2 cloves garlic, sliced
1 leek, white-part only, thinly sliced
1 medium fennel bulb, sliced
1/2 cup white wine
2 cups saffron tea
1/2 orange, squeezed
pinch of orange zest
1/2 lb. halibut filets, cut into 4 pieces
1/2 lb. striped bass filets, cut into 4 pieces
1 lb. calamari, sliced into rings
12 Gulf shrimp (or 6 North Atlantic baby shrimp), deveined
4 large scallops, cut in half
8 littleneck clams
1 lb. mussels
1 small can unsalted diced tomatoes
1 large whole tomato
1/4 cup Pernod
1 tbsp each fresh basil and flat-leaf parsley, thinly sliced
- Heat olive oil in a large pan and add onion, garlic, leek and fennel. Cook until vegetables are soft and white.
- Add wine. Reduce for 1 minute then add warm saffron tea. Bring back to a boil and add tomatoes. Add orange and zest.
- Add clams and cover. Once they've opened, return to a simmer and add mussels. Once mussels have opened, add rest of seafood. Bring back to a simmer and add Pernod. Cook for another minute or until fish is flaky when pierced with a fork.
- Transfer seafood to a warm platter and cover. Reduce broth for about 1 minute and add herbs. Divide all seafood amongst bowls and ladle broth over top. Drizzle with really good olive oil and serve with crostini.
2 cups fish stock or vegetable stock
good pinch of saffron
Bring stock to a boil. Add saffron and set aside for 5 minutes.
8 slices of good ciabatta baguette, sliced 1/2 inch thick
2 tbsp good olive oil
1 clove of garlic
salt and pepper
- Slice bread and lay flat on a baking tray. Drizzle with oil and season with salt and papper.
- Pop into preheated 400 F oven for 5-7 minutes.
- When bread is golden, smash garlic, and rub onto bread.